Blender Hollandaise Sauce

5 Minute Blender Hollandaise Sauce that’s luxuriously creamy, buttery, lemony and SO easy!  You will never go back to Classic Hollandaise Sauce again!

This Blender Hollandaise Sauce is the quick and easy version of Classic Hollandaise Sauce BUT tastes every bit as decadently delicious.   It’s fool proof, never breaks or curdles and takes less than 5 minutes to make!  If you can melt butter and push “blend” – you can make this Blender Hollandaise Sauce!  It’s fabulous on eggs, seafood, asparagus, etc. and the perfect something something to impress for Easter and all your holidays!

Blender Hollandaise Sauce in a glass bowl with spoon showing how rich and creamy it is

If you’ve ever devoured Eggs Benedict, then you’ve had the pleasure of inhaling rich and creamy Hollandaise Sauce.  It’s a “special occasion” sauce in my book because it’s made with a lot of butter.  And it tastes like it.  It’s rich, decadently creamy, tangy, buttery and drinkabley delicious.  So in preparation for my Eggs Benedict Casserole I’m posting for Easter (update – now here!), I bring you this Blender Hollandaise Sauce.  Both are shortcut recipes with allllllll the flavor without all the work. winning!  If you are looking for a Hollandaise Sauce without all the calories, my Greek Yogurt Hollandaise Sauce is also a fabulous alternative.

Far away shot of asparagus on a white platter that has been drizzled with easy Blender Hollandaise Sauce

What is Hollandaise Sauce?

Hollandaise Sauce is soooo good, it’s one of the five Mother Sauces in French cuisine (despite the Dutch name origin) – AKA you need a Hollandaise recipe in your life! Classic Hollandaise Sauce is an emulsified sauce made by whisking lemon juice and butter with egg yolks over a double boiler.  Although pretty simple, this method can often curdle or break –  but not Blender Hollandaise Sauce!   With this Blender Hollandaise Sauce you never have to be afraid or intimidated by Hollandaise Sauce again!

I’m not sure where Blender Hollandaise Sauce first originated, but it’s documented in Julia’ Child’s “Mastering the Art of French Cooking” where she describes, “the technique is well within the capabilities of an 8-year-old child.”  Now that’s what I’m talking about. Why double boil and whisk and whisk when the blender can do all the work?  So let’s get to it!

Spooning rich and creamy Blender Hollandaise Sauce on asparagus on a white platter

How to Make Blender Hollandaise Sauce

Add egg yolks, lemon juice, Dijon mustard, salt and cayenne pepper to blender.  We get the blender ingredients ready first so we can add the butter while it’s still very hot.  The Dijon mustard is optional but I personally prefer the tang of Dijon with the tang of lemon as opposed to all lemon tang.

Showing how to make Blender Hollandaise Sauce by adding egg yolks, lemon juice, cayenne pepper and salt to blender

Add butter to a glass measuring cup and cover with a paper towel or plastic wrap (so it doesn’t splatter) and heat butter in the microwave for about 1 minute, or until completely  melted and very hot.   It is essential that the butter be hot in order for the Hollandaise to thicken.

Showing how to make Blender Hollandaise Sauce by melting butter in a glass dish in the microwave until hot and melted

Alternatively, you can melt the butter over medium heat in a small saucepan until melted, hot and foamy (but not boiling so it doesn’t steam away and don’t let it burn!) and then transfer to a measuring cup or something with a spout so it’s easy to pour.

Cover the blender and blend egg, lemon juice mixture (without butter) at top speed for 20 seconds.  The friction of the blades will gently heat the yolks and the blending will add some air to make the Hollandaise lighter.

Showing how to make Blender Hollandaise Sauce by whisking egg yolks, lemon juice, cayenne pepper and salt in blender until smooth

Turn blender to low speed and remove the cover insert.  Continue to blend at low while you pour the in the melted, hot butter in a slow, steady stream.  The blender should run the entire time, and you should be careful to pour in the butter slowly.

Showing how to make Blender Hollandaise Sauce by pouring hot melted butter into the top of blender while it's running

Cover insert then blend on high speed until thickened.  If it isn’t thick, just keep blending on high until thickened.  The friction of the blades at high speed will cause the sauce to thicken.

Blender Hollandaise Sauce after it's blended and very rich and creamy in the blender

Once the Blender Hollandaise Sauce is thickened, taste and add additional lemon juice, cayenne, salt and pepper to taste if desired.

If you want the Blender Hollandaise Sauce thicker, continue to blend on highest speed until thickened.  If you want a thinner consistency, add a little warm water and pulse to combine.

Showing how to make Blender Hollandaise Sauce by adding additional lemon juice to taste

Raw Eggs Note

You might be a little wary of using raw egg yolks in this Blender Hollandaise method as opposed to the classic method where they are cooked over a double broiler. Using egg yolks is common practice in Caesar Salad Dressings, Chocolate Mousse, etc. and the friction of the blender and the scalding hot butter essentially “cook” the egg while blending. In fact, most Blender Hollandaise Sauce recipes don’t provide any disclaimers, but to be extra safe and for peace of mind, I suggest using pasteurized eggs.

Pasteurized eggs are just a little more expensive but pasteurization destroys any potential bacteria and viruses so they are completely safe to eat raw.  Pasteurized eggs are heated in their shells to the exact temperature needed to help destroy bacteria—without cooking the egg.  After pasteurization, the eggs are sealed with an FDA-approved, food-grade wax coating to prevent contamination and preserve product freshness.

Blender Hollandaise Sauce in a glass bowl with spoon showing how rich and creamy it is

How to Store Hollandaise Sauce

Hollandaise Sauce should be refrigerated within 2 hours of cooking then can be reheated per instructions below.

Can you make hollandaise sauce in advance?

This Blender Hollandaise Sauce is best prepared right before serving and should take less than 5 minutes to make.  If you need to make it a little in advance, then keep the sauce warm until serving by placing the blender container in a pot of hot water.  You can keep in hot water for about one hour then replace the hot water.  Instructions for reheating below.

up close shot of spooning rich and creamy Blender Hollandaise Sauce on asparagus thats on a white platter

Can you Reheat Hollandaise Sauce?

Yes, Hollandaise Sauce can be made one day in advance and reheated – just carefully!  We need to babysit the Blender Hollandaise Sauce while its reheating or it will cook the egg yolks.

  • Microwave:  Add Blender Hollandaise Sauce to a microwave safe bowl.  Microwave Sauce at 50% power in 15-second increments just until warm – BUT NOT HOT, whisking in between increments.
  • Stove Top:  Place the Hollandaise in the top pan of a double boiler or in a bowl set over a saucepan of simmering water and heat just until warm, stirring often.
Up close of asparagus on a white platter that has been drizzled with Blender Hollandaise Sauce

What is good with hollandaise sauce?

Aside from drinking the buttery bliss, you Blender Hollandaise Sauce is famously fabulous on Eggs Benedict (and my no hassle Eggs Benedict Casserole coming Saturday!) asparagus, fish, shrimp (all types of seafood), filet mignon, most vegetables – and of course Eggs Benedict Casserole.  Be excited, be very excited.

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Up close shot of asparagus on a white platter that has been drizzled with easy Blender Hollandaise Sauce
Spooning rich and creamy Blender Hollandaise Sauce on asparagus on a white platter

Blender Hollandaise Sauce

Blender Hollandaise Sauce that’s luxuriously creamy, buttery, lemony and SO easy!  You will never go back to Classic Hollandaise Sauce again! This recipe is the quick and easy version of Classic Hollandaise Sauce BUT tastes every bit as decadently delicious.   It’s fool proof, never breaks or curdles and takes less than 5 minutes to make!  It’s fabulous on eggs, seafood, asparagus, etc. and the perfect something something to impress for company and all your holidays!
Servings: 6 servings
Total Time: 5 mins
Prep Time: 2 mins
Cook Time: 3 mins

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Ingredients

Instructions

  • Add egg yolks, lemon juice, Dijon, salt and cayenne pepper to blender. Set aside.
  • Add butter to a glass measuring cup and cover with a paper towel or plastic wrap (so it doesn’t splatter). Heat butter in the microwave for about 1 minute, or until completely melted and very hot.
  • Cover blender and blend mixture (without butter) at top speed for 20 seconds. Reduce to low and remove the vent from the blender lid and continue to blend while pouring in melted butter in a slow steady stream then immediately cover.
  • Increase speed to highest power and blend until thickened. If it isn’t thick, just keep blending on high until thickened.
  • Keep the sauce warm until serving by placing the blender container in a pot of hot water.

Notes

How to Reheat Hollandaise Sauce

  • Microwave:  Add Blender Hollandaise Sauce to a microwave safe bowl.  Microwave Sauce at 50% power in 15-second increments just until warm – BUT NOT HOT, whisking in between increments.
  • Stove Top:  Place the Hollandaise in the top pan of a double boiler or in a bowl set over a saucepan of simmering water and heat just until warm, whisking often.

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12 Comments

  1. Tiffany Verloop says

    Our family loved the Blender Hollandaise Sauce and it was so easy to prepare compared to traditional Hollandaise.

    • Jen says

      YAY! I love hearing that Tiffany, thank you so much!

  2. Sandra G Cordova says

    Can you freeze the hollandaise sauce for use at a later date?

    • Jen says

      No I don’t recommend freezing it or the texture will become funny. Sorry!

  3. Denise says

    can you use an immersion blender

    • Jen says

      Hi Denise, the blender is the best option here. Enjoy!

  4. Karen says

    Delicious and easy! I had the ladies over and served your eggs benedict casserole with this sauce. I waited to make the sauce until we were all assembled so I could serve it warm (didn’t want to use hot water). Everybody crowded around the kitchen and was fascinated that I used a blender and not a saucepan to prepare this! Not only did everybody like it, but I promised to email your recipe to them. Now my secret weapon (you) is out there! Thanks Jen and stay healthy!!!

    • Jen says

      Thank you so much Karen! I love the visual of everyone crowding around to see how the hollandaise was made! Thanks for taking time to comment, making my recipes and sharing the love!

  5. Caroline Chralambides says

    Sounds great but measuring butter by tablespoon seems as if it could be hit and miss. Could you give the butter weight in grams please? I am assuming this would be based on a tablespoon of butter being equivalent to 14.4 grams? I cannot imagine trying to use a tablespoon on hard or even soft buttery accuracy could not be guaranteed.

    • Jen says

      Hi Caroline, if you use the tablespoon measurement lines on the butter package it is definitely close enough. Enjoy!

  6. Aspen says

    In this recipe are you saying to remove the blade while blending the sauce? Or what insert are you talking about. Can’t wait to try.

    • Jen says

      Hi Aspen, I am talking about the removable vent in the lid. Enjoy!

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